Flourless Mexican Chocolate Mini Muffins (Dairy Free)

A few months ago I attempted a Paleo challenge with my crossfit gym. While I successfully finished 30 days completely Paleo, I’ll admit that I didn’t continue the diet once our challenge ended. However; I do still try to eat a healthier lifestyle with fewer grains and dairy when I can. Recently I did some simple online searching for healthier dessert options and I started to see a trend of using bananas and nut butters to bake with. I tried several iterations of these flourless mexican chocolate mini muffins.  

My coworkers were even unsuspectingly taste testing them for me. I brought the muffins in and told a few of the  recipients that they were double chocolate chip muffins. I left out that they were also flour and dairy free. Even the pickiest of eaters from our department admitted that they enjoyed these treats. A few people could hardly believe it when I told them how healthy and easy they were.

Although these started out as a dessert venture I actually ended up eating these for breakfast. They were a perfectly sweet way to start my day. They are rich in chocolate flavor with just a hint of zing from the cinnamon (Eating them warm is highly recommended!). I hope you enjoy them as much as I have lately.

I’ve made them about 5 times in the past month!!!

 

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…all for the love of the dish
Missy

Flourless Mexican Chocolate Mini Muffins (Dairy Free)

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: about 12 muffins

Ingredients

  • 1 medium, ripe banana
  • 1 large egg
  • ½ cup almond butter
  • 1/3 cup unsweetened cocoa powder
  • 3 tbsp raw honey
  • 1 ½ tsp cinnamon
  • 1 tbsp vanilla extract
  • ¼ tsp baking soda
  • ½ cup mini semi-sweet chocolate chips

Instructions

  1. Preheat oven to 400 degrees. Spray a mini muffin pan with non-stick spray. Add all ingredients (except for the chocolate chips) into a food processor or blender and pulse until creamy. Stir in the chocolate chips. Spoon the batter into the mini muffin pan until about ¾ the way full. Bake for 12-15 minutes or until you can stick a toothpick in and it comes out clean.
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2 Comments

  1. Dani H
    November 5, 2015 / 6:03 am

    I’m actually allergic to almonds ~ do you think I could substitute either unsalted butter or coconut oil for the almond butter?

    • Missy Somers
      November 5, 2015 / 2:37 pm

      Hi Dani-Are you allergic to all nuts or just almonds? Peanut butter, cashew butter, or coconut butter would be the best options to replace this almond butter to keep the right consistency.

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